marry me tuscan meatballs

Yesterday was National Meatball Day so I’m waving my balls in the virtual air like I just don’t care.

Happy Tuesday, kids! I meant to have this recipe locked and loaded last week but I flubbed up the photos and couldn’t get it up on time to pay homage to Meatball Day proper. So, we’re a day late, but certainly not a dollar short. Unless we’re counting the plentiful dollars I spent at the grocery store today.

Holy fuck is everything expensive. And gas? Don’t get me started.

The good news is, because of my shopping, we have dinner on the table tonight in the form of these creamy, glorious Marry Me Tuscan Meatballs. The origin of the “marry me” moniker is kind of a mystery to me, except in that the sundried tomato cream sauce is supposed to be so good that anyone who eats it will declare MARRY ME upon finishing dinner.

Little weird, if you ask me.

At any rate, these meatballs are a wonderful 30 minute dinner featuring pantry ingredients and my famous plant-based chickpea meatballs, flavored this time with a bit of Italian seasoning. Which I ran out of for this dish. Serve with orzo or potatoes for a fine dining experience right in your own house.

I Prefer Balls

In case you were wondering.

I use these chickpea meatballs for e v e r y dish involving balls, with only some seasonings to set them apart each time. The result of the batter is a cohesive and slightly crispy round – but keep it mind they will not taste like meat. An apt substitute, but not an exact replica. I ain’t an Impossible Meat factory over here.

To make, toss drained chickpeas, onion, peeled garlic, Italian seasoning, walnut halves, plain breadcrumbs, an egg, fresh parmesan, and a pinch of salt and pepper into a food processor. Pulse until a crumbly but slightly sticky dough forms.

Your balls should have some texture to them.

A small tip: sometimes the onion is a bit finicky to blend into the batter. I like to pulse it with the garlic first before adding the other ingredients. If you share this woe, try that tip out! It helps.

Oil your hands a touch and roll the dough into balls. I usually get 15 meatballs out of it, for some reason, but you’ll achieve 14-16 depending on their girth.

Now, since we’re using sundried tomatoes in the sauce, put some of that fragrant oil to use! Heat a couple tablespoons in your skillet over medium heat. Place the meatballs in the hot pan and brown for 8-10 minutes, turning every 60-90 seconds to get each side. When they’re nice and toasty all around, move the balls onto a plate.

Tus-Can You Marry Me?

Yeah I’m milking that whole marry me shit like no one’s business.

Once your meatballs are safely nestled onto a plate, toss in a bit of butter and swirl around the pan until melted. Stir in minced garlic, then tomato paste. Pour in a glug of white wine and simmer to reduce, just a couple minutes here.

Next, dump in a bit of vegetable broth and heavy cream. Bring to a light simmer, then add sundried tomatoes and spinach. Heat a few minutes until the spinach wilts into fucking oblivion and the sauce thickens.

Nestle the meatballs into the sauce and baste for a few minutes to coat with the silky goodness and heat through again.

To serve? I enjoy orzo or mashed potatoes best, and a hunk of crusty bread for soaking up any remaining sauce. A Basic-Ass House Salad is always a good idea, too, for some green.

These meatballs meal prep very well, and will last you the week in the fridge. Extra time in the sauce will make them softer – this is normal!

What do you think? Marry me? Actually, please don’t. I probably wouldn’t like you enough anyway.

Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!

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